Makes 6 servings

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat. Add mushrooms; sauté 3 to 4 minutes or until mushrooms begin to brown. Add shallot; cook 4 minutes or until translucent. Add sherry, stirring to loosen particles from bottom of pan.

Step 2

Add carrots, parsnips, potatoes, and peas to pan; stir in fish broth.

Step 3

Bring mixture to a boil. Stir in cream, and return mixture to a boil. Reduce heat to low, and simmer 12 minutes or until vegetables are tender. Stir in lobster, salt, and pepper. Add parsley and chives; serve immediately.

Step 4

*Note: Go to coastalliving.com for a great lobster stock recipe.

Pearl Oyster Bar, New York, NY

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